Pastry for 1 crust
1/2 c. scallions, chopped
Butter
Bakon yeast (not a meat product)
6 to 8 oz. Swiss or Gruyere cheese, cubed
3 eggs, beaten
1 1/2 c. cream
Nutmeg
Salt & pepper

Line a pie dish or quiche form with the pastry and bake it 5 minutes only in a preheated 450 degree oven. Be sure you prick the crust first with a fork, or you will have a giant, shortcrust balloon as I once did.

Saute the scallions in about 1 tablespoon of butter with a pinch of Bakon yeast. Sprinkle them on the bottom of the crust. On top of them, spread the cheese cubes.

Now combine the eggs with the cream, add a little nutmeg, some salt and pepper and blend it all well. Pour this mixture over the cheese and bake the quiche for 15 minutes at 450 degrees, then turn the oven down to 350 degrees and bake about another 10 to 15 minutes or until a knife comes out clean. Serve either very hot or well chilled. 6 servings.